Cookies are a large part of my dietary history. Who doesn’t love cookies? Well maybe my
husband, but even he likes these! When I could eat wheat I usually had some
premade cookie dough in the fridge or baked cookies in the freezer ready at a
moments notice. I love cookies! My wheat allergy changed my life in so many
ways; I feel that I am searching for new cookie recipes that really meet the
challenge. Many of the recipes I have tried have not impressed me, those
cookies out of a box are actually pretty good, and so I have been reluctant to
try from scratch. Some recipes I
have tried just get thrown out, but this one is really very good.
I found it on www.shockinglydelicious.com
titled “5-ingredient Gluten-Free Flourless Peanut Butter Cookies” (It’s a
mouthful so I shortened the title).
It’s not a site geared for those that are gluten-free, but this recipe
is gluten-free friendly and super simple.
Flourless Peanut
Butter Cookies
Makes about 2 dozen cookies
You will need:
1 egg
1 cup sugar
1 cup Peanut butter (crunchy works best!)
1 tsp Gluten-Free Vanilla extract
1 tsp baking soda
Raw sugar crystals for garnish
Preheat oven to 350 degrees and prepare a baking tray. Blend
egg, sugar, and vanilla extract together for one minute and then add the baking
soda and peanut butter( I added a 1/2 tsp of baking soda from the original recipe, and they are much fluffier). Blend for another minute, until everything has an even
consistency. The dough will be fairly firm. Use a spoon to make small balls of
cookie dough and place them on the sheet, then use a fork to make the
crisscross pattern. Sprinkle the tops with the raw sugar crystals. Bake them
for 11 minutes. Make sure you
allow the cookies plenty of time to cool on the tray because they are fragile
when they come out of the oven.
Enjoy!
